Abstract:
:Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella growth in different spices and tea, in order to maintain an adequate pH and decrease the antimicrobial effects of spices during Salmonella enrichment and subsequent detection. Salmonella contaminated spice and tea dried samples were prepared and the detection of Salmonella was assessed using the developed broth and automated DNA extraction and RT-PCR. Double strength Buffered Peptone Water (BPW) was used to maintain pH, and L-cysteine and DL-serine were added to the broth to reduce the effects of antimicrobial compounds in spices. The modified enrichment broth allowed the growth of Salmonella from each spice sample. Sample to broth ratios varied from 1:9 (garlic powder, chili peppers and tea), to 1:20 (cinnamon). The pH value of each enrichment varied but remained above 4.8. The addition of L-cysteine (30 mmol/L) allowed Salmonella recovery and growth in garlic and onion samples and the addition of DL-serine (11.23 mmol/L) allowed the recovery and growth in cinnamon. The results indicated that Salmonella detection was achieved in <24 h in the modified (BPW + L-cysteine and DL-serine) enrichment broth followed by detection by RT-PCR. This protocol could allow for a more rapid, robust, and sensitive enrichment method for Salmonella in spices.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Barrere V,Tompkins E,Armstrong M,Bird P,Bastin B,Goodridge Ldoi
10.1016/j.ijfoodmicro.2019.108440subject
Has Abstractpub_date
2020-03-02 00:00:00pages
108440eissn
0168-1605issn
1879-3460pii
S0168-1605(19)30371-Xjournal_volume
316pub_type
杂志文章abstract::Two Salmonella bacteriophages (SSP5 and SSP6) were isolated and characterized based on their morphology and host range, and evaluated for their potential to control Salmonella Oranienburg in vitro and on experimentally contaminated alfalfa seeds. Phages SSP5 and SSP6 were classified as members of the Myoviridae and Si...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.10.014
更新日期:2009-01-15 00:00:00
abstract::Fusarium proliferatum is a member of the Fusarium fujikuroi species complex (FFSC) involved in the maize ear rot together with Fusarium verticillioides, which is a very closely related species. Recently, different studies have detected natural fumonisin contamination in wheat kernels and most of them have shown that t...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.02.011
更新日期:2015-05-18 00:00:00
abstract::In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism, Lactobacillus plantarum, in tomato soup, were fo...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(89)90090-1
更新日期:1989-11-01 00:00:00
abstract::An antibody ELISA test and a PCR method for identifying the risk of Salmonella contamination were compared in a field study on the same lots of animals in a slaughterhouse. The results were compared to investigations carried out on two farms with different prevalences of Salmonella antibody-positive animals. Salmonell...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.10.045
更新日期:2007-04-20 00:00:00
abstract::The quality and microbiological safety of cantaloupes can potentially be improved using antimicrobial coatings that are able to maintain effectiveness throughout storage. The objective of this work was to study the effect of coating mixtures containing sodium alginate and cinnamon bark oil (CBO) on the quality of cant...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.08.014
更新日期:2015-12-23 00:00:00
abstract::The bacteriocinogenic Enterococcus casseliflavus IM 416K1 (Bac+) isolated from Italian sausages or its bacteriocin Enterocin 416K1, with strong anti-listerial activity, were used in trials to evaluate the effect on Listeria monocytogenes NCTC 10888 in artificially inoculated Italian sausages ("cacciatore"). In trials ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00043-6
更新日期:2003-10-15 00:00:00
abstract::To determine the prevalence of Clostridium botulinum types A, B, E, and/or F in pig intestinal samples, different PCR-based methods were compared using artificially contaminated faeces. The methods included a multiplex PCR targeted to botulinum neurotoxin genes A, B, E, and F or a nested PCR targeted to toxin genes B,...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.04.017
更新日期:2006-07-15 00:00:00
abstract::A survey of the natural occurrence of deoxynivalenol (DON) in barley harvested in Uruguay from 1996 to 2002 was conducted. A total of 292 samples were analyzed for DON by an immunochemical method using inmunoaffinity columns and fluorimetric detection. Between 26 and 100% of the samples were positive for DON while mea...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.08.006
更新日期:2007-03-10 00:00:00
abstract::Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.08.003
更新日期:2017-01-02 00:00:00
abstract::The ability of six strains of Pichia anomala, four strains of Pichia kluyveri and two strains of Hanseniaspora uvarum predominant during coffee processing to produce polygalacturonase (PG), pectin esterase (PE) and pectin lyase (PL) in yeast polygalacturonic acid medium (YPA) and in coffee broth (CB) was studied. For ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.04.030
更新日期:2006-08-01 00:00:00
abstract::A dynamic growth model under variable temperature conditions was implemented and calibrated using raw data for microbial growth of Pseudomonas spp. in poultry under aerobic conditions. The primary model was implemented using measurement data under a set of fixed temperatures. The two primary models used for predicting...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.07.022
更新日期:2008-10-31 00:00:00
abstract::Amplified fragment length polymorphism (AFLP) analysis was performed on isolates of Penicillium commune and Penicillium palitans originating from cheese and indoor environment in four cheese factories. The AFLP method was found to be a useful tool for identification of P. commune and P. palitans on, as well as below, ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00373-2
更新日期:2003-06-15 00:00:00
abstract::Despite previously published methods, there is still a lack of rapid and affordable methods for genotyping the Meyerozyma guilliermondii yeast species. The development of microsatellite markers is a useful genotyping method in several yeast species. Using the Tandem Repeat Finder Software, a total of 19 microsatellite...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.10.008
更新日期:2016-01-18 00:00:00
abstract::In order to improve the knowledge about the presence of Salmonella in pork meat in Sardinia (Italy), the prevalence and the sources of Salmonella at 5 pig slaughterhouses (slaughtered pigs and environment) were investigated and the isolates were characterised. A total of 462 samples were collected, 425 from pigs at sl...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.08.025
更新日期:2011-12-02 00:00:00
abstract::The antifungal activity of food additives or 'generally recognized as safe' (GRAS) compounds was tested in vitro against Botrytis cinerea and Alternaria alternata. Radial mycelial growth of each pathogen was measured in PDA Petri dishes amended with food preservatives at 0.2, 1.0, or 2.0% (v/v) after 3, 5, and 7 days ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.08.001
更新日期:2013-09-16 00:00:00
abstract::The effects of different temperatures on the growth and toxin production of Aeromonas hydrophila and Aeromonas sobria were studied. The results showed that these Aeromonas species are not only able to grow at low temperatures (e.g. at 4 and 10 degrees C) but may also produce cytotoxin, hemolysin and enterotoxin under ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(91)90058-w
更新日期:1991-06-01 00:00:00
abstract::The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(97)00096-2
更新日期:1997-09-16 00:00:00
abstract::The effectiveness of Bifidobacterium thermacidophilum RBL 71 as a probiotic against enterohemorrhagic Escherichia coli O157:H7 infection was studied using a murine model. BALB/c mice were fed the probiotic for 7 days before or after single challenge with E. coli O157:H7. Fecal B. thermacidophilum RBL 71 and E. coli O1...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.04.041
更新日期:2006-08-15 00:00:00
abstract::The reproduction and activity of lactic acid bacteria (LAB) are essential in their applications in the dairy industry and other fermentations. Traditionally used methods like plate counting and acidification tests require long incubation times and provide limited information. Fluorescence techniques provide possibilit...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/s0168-1605(00)00170-7
更新日期:2000-04-10 00:00:00
abstract::The classical concept of D and z values, established for sterilisation processes, is unable to deal with the typical non-loglinear behaviour of survivor curves occurring during the mild heat treatment of sous vide or cook-chill food products. Structural model requirements are formulated, eliminating immediately some c...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00362-7
更新日期:2000-09-10 00:00:00
abstract::The influence of pH (5.0-8.2), NaCl concentrations (0-6% w/v), and incubation time (0-24 h) on the inhibitory activity of nisin (0-100 I.U./ml) against Listeria monocytogenes (10(3) cfu/ml) was studied using the Doehlert experimental design and was confirmed by kinetic experiments. Predicted values were in agreement w...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00171-3
更新日期:2000-03-10 00:00:00
abstract::The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of Pichia kluyveri and Kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. Samples for microbial and metabolite analysis were colle...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.06.024
更新日期:2013-10-01 00:00:00
abstract::Lancefield group D-streptococci are contaminants of various food commodities, especially those of animal origin. They encompass the new genus Enterococcus comprising 13 known species and some species of streptococci which have their habitat in the intestine of animals, e.g. Streptococcus bovis, suis and equinus. The s...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/0168-1605(92)90109-g
更新日期:1992-10-01 00:00:00
abstract::The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.09.004
更新日期:2011-12-02 00:00:00
abstract::Cattle are a reservoir for enterohemorrhagic Escherichia coli (EHEC), and ground beef is a major vehicle for human infection with EHEC. Heat resistance of E. coli, including EHEC, is impacted by NaCl and other additives. This study aimed to evaluate the effect of NaCl and other additives on the heat resistance of E. c...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2019.108308
更新日期:2019-11-02 00:00:00
abstract::The antimicrobial activity of twelve natural extracts was tested against two fish spoilage bacteria (Pseudomonas fluorescens and Aeromonas hydrophila/caviae) and Listeria innocua, in order to assess their potential utilization in the preservation and safety of minimally processed fish products. After a screening of th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.07.001
更新日期:2012-08-01 00:00:00
abstract::This study aimed to evaluate the effect of soft (Triticum aestivum) and durum (Triticum durum) wheat flours at different extraction rate (type 00, 0, 1 and 2) and wholemeal flours on the microbial composition and functionality of type I sourdough. Enterobacteriaceae constituted the main component of the microbiome of ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.08.009
更新日期:2019-08-02 00:00:00
abstract::At a slaughterhouse, we determined the Campylobacter jejuni status of each broiler flock coming from different farms by culturing cecal contents of representative birds, and examined the prevalence of C. jejuni on carcasses during processing. Then, C. jejuni isolates from the carcasses were typed with RAPD PCR and com...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00398-7
更新日期:2003-07-15 00:00:00
abstract::Steam or hot water decontamination treatment of broiler carcasses is hampered by process limitations due to prolonged treatment times and adverse changes to the epidermis. In this study, a combination of steam with ultrasound (SonoSteam®) was investigated on naturally contaminated broilers that were processed at conve...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.02.001
更新日期:2014-04-17 00:00:00
abstract::P. fluorescens is responsible for the highest depredation of milk because of its capacity to synthesize extracellular lipase and protease which hydrolyze milk fat and proteins. Several P. fluorescens synthesize an extracellular caseinolytic metalloprotease, called AprX. It is important to rapidly detect the presence o...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.04.004
更新日期:2008-07-15 00:00:00